Sanma's bar sushi

Use one saury filleted into three pieces. Sprinkle equal amounts of salt and sugar on the surface and leave it for a few minutes

Place the saury in a container with an appropriate amount of vinegar and a little sugar and mix well with the vinegar

Place a wrung-out bleached cloth on top of the rolling mat, and then place the vinegar-marinated saury on top of it, skin-side down

Place finely chopped sweet and sour ginger on top of the sanma, and then arrange the shiso leaves on top

Place vinegared rice, cut into strips the same length as the saury, on top and shape it into a square using a rolling mat

Grill the skin side of the saury over a burner and cut into bite-sized pieces

Serve in a bowl and garnish with sliced ​​sudachi citrus fruit